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Tahini Chocolate Tart

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The following recipe is a combination of three different flavors that go perfectly with each other – tahini chocolate tart. On a buttery golden crust lays a sesame and almond cream layer, dark chocolate ganache and halva cream on top. It’s delicious and you should try it yourself!

Tahini Chocolate Tart

Photo: Natalie Levin

Tahini Chocolate Tart

For short crust pastry:

  • 150 grams (1 cup + 1tbsp.) all-purpose flour
  • 100 grams (1 stick) cold butter (cut into cubes)
  • 30 grams (3 tbsp.) icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. milk (as needed)

For sesame almond cream:

  • 75 grams (3/4 cup) almond meal
  • 75 grams (3/4 stick) cold butter (cut into cubes)
  • 50 grams (1/4 cup) light brown sugar
  • 20 grams (1 tbsp.) honey
  • Pinch of salt
  • 10 grams (1 tbsp.) all-purpose flour
  • 1 large egg
  • 1-2 tbsp. amaretto liqueur
  • 50 grams (5 tbsp.) sesame seeds

For chocolate ganache:

  • 125 grams dark chocolate (64% cocoa solids)
  • 80 ml. (1/3 cup) heavy cream

For halva cream:

  • 250 ml. (1 cup) heavy cream
  • 30 grams (3 tbsp.) icing sugar
  • 20 grams (1 tbsp.) raw tahini paste
  • 20 grams (1 tbsp.) honey
  • 1/2 tsp. vanilla extract
  • 1 tsp. instant vanilla pudding powder

Decoration:

  • Almonds (halved)
  • Crushed cocoa beans

Crust:

  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is lightly golden.
  4. Cool slightly at room temperature.

Sesame almond cream:

  1. In a food processor with a steel blade blend almonds, butter, sugar, honey, salt and flour until crumbly.
  2. Add egg and amaretto and continue to process until you get a thick cream.
  3. Add sesame seeds and stir to disperse evenly in the cream.
  4. Pour the cream on half-baked crust and level the top using a spatula.
  5. Bake for about 10-12 minutes or until golden brown and set.
  6. Cool to room temperature.

Chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  3. Pour the ganache on top of the baked cream and flatten the top.
  4. Cool in the refrigerator for about an hour to set.

Halva cream:

  1. In a bowl of a mixer with a whipping hook put cream, powdered sugar, tahini paste, honey, vanilla, and cream stabilizer and whip on high speed until creamy and very stable.
  2. Transfer the cream into a pastry bag fitted with serrated 2 cm piping tip.
  3. Pipe small mounds of cream on the cake.
  4. Garnish with almonds and crushed cocoa beans and serve.
  • Keep the tahini chocolate tart in a closed container in the refrigerator for up to 4-5 days.
  • Instead of almonds you can use any other type of nut you like.
  • You can use brandy or rum instead of amaretto liqueur.

Tahini Chocolate Tart

Photo: Natalie Levin